• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.349-361
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• 2010

In this review, the current knowledge of the carbon metabolism and global carbon regulation in Corynebacterium glutamicum are summarized. C. gluamicum has phosphotransferase system (PTS) for the utilization of sucrose, glucose, and fructose. C. glutamicum does not show any preference for glucose when various sugars or organic acids are present with glucose, and thus cometabolizes glucose with other sugars or organic acids. The molecular mechanism of global carbon regulation such as carbon catabolite repression (CCR) in C. glutamicum is quite different to that in Gram-negative or low-GC Gram-positive bacteria. GlxR (glyoxylate bypass regulator) in C. glutamicum is the cyclic AMP receptor protein (CRP) homologue of E. coli. GlxR has been reported to regulate genes involved in not only glyoxylate bypass, but also central carbon metabolism and CCR including glycolysis, gluconeogenesis, and tricarboxylic acid (TCA) cycle. Therefore, GlxR has been suggested as a global transcriptional regulator for the regulation of diverse physiological processes as well as carbon metabolism. Adenylate cyclase of C. glutamicum is a membrane protein belonging to class III adenylate cyclases, thus it could possibly be a sensor for some external signal, thereby modulating cAMP level in response to environmental stimuli. In addition to GlxR, three additional transcriptional regulators like RamB, RamA, and SugR are also involved in regulating the expression of many genes of carbon metabolism. Finally, recent approaches for constructing new pathways for the utilization of new carbon sources, and strategies for enhancing amino acid production through genetic modification of carbon metabolism or regulatory network are described.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.408-413
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• 2005

Rheological properties and sensory characteristics of prickly pear jelly made from κ-carrageenan and glucomannan were examined. Prickly pear extract (PPE) fermented by Lactobacillus casei LS (isolated from soy milk curd residue) exhibited pH 3.12, 1.15% acidity (lactic acid) and 2.7 × 10/sup 9/ CFU/mL lactic acid bacteria. In the effect of concentration of fermented PPE, the jelly containing 4% fermented PPE had higher springiness and slightly lower hardness than that without fermented PPE, and was superior to color and taste. The hardness and brittleness of jellies were enhanced by the addition of 0.25% citric acid. The addition of 0.25% ascorbic acid resulted in the production of soft jelly like pudding. In the effect of concentration of κ-carrageenan, the hardness and springiness of jellies were increased by adding 0.75% κ-carrageenan, but was decreased by adding at the 0.9% level. In the overall preference of jellies including sweet and sour taste, higher score was obtained by the fortification of 0.6% and 0.75% κ-carrageenan, 0.25% citric acid and 30% fructose syrup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.302-306
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• 2003

The purposes of this study were to investigate eating attitudes and food Preferences among female college students by their body constitution types, such as Tae-yang, Tae-eum, So-yang, and So-eum by using the more accurate and objective classification method of the Sasang Constitutional Medicine. People with Tae-eum (51.6%)body constitution type showed the highest percentage level, followed by So-yang (33.0%) and So-eum (15.4%)body constitution types. In respect to the taste preference, people with Tae-eum and So-yang body constitution types tended to preferred spicy taste and So-eum body constitution type preferred sweet taste. In the satisfaction and interests toward the body shape, people with Tae-eum body constitution types showed the lowest satisfaction levels for their body shapes and showed the highest interests levels for their body shapes. In regard to eating attitudes, So-eum body constitution type state that they eat food relatively slowly. Tae-eum and So-yang body constitution type state that they eat food until they feel full. Tae-eum body constitution type state they normally overeat when they got stressed. The food preferences for the food group, there is no significant difference body constitution types with regard to food preferences.

• Journal of the Korean Association of Geographic Information Studies
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• v.20 no.4
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• pp.139-151
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• 2017

The habitat preference of roe deers(Capreolus pygargus) in Jeju island, South Korea was analyzed by using their occurrence probability in MaxEnt model in this study. Totally 490 surveying data were gathered and 15 environmental variables were chosen for the model in which 6 variables out of 15 ones were filtered and finally removed because of there being higher correlation(over 0.7 in correlation coefficient). According to the modeling, roe deers were known to prefer the area ranging from 200 to 700 meter and over 1,500 meter in sea level, where there were not many dominant tree and/or dominant vegetation with low density so that understory vegetation can grow well with plentiful sunlight and can be used as a food of herbivore like roe deers. Otherwise, the region ranging from 700 to 1,500 meter was mostly covered with high density vegetation which cut off sunlight trying to penetrate through the dominant vegetation. It can cause a lower density of vegetation on surface, which can not attract to roe deers.

• Journal of Periodontal and Implant Science
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• v.34 no.3
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• pp.563-572
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• 2004

Since bacterial plaque is known as the major cause of every oral disease, it is necessary to control plaque to maintain periodontal health. Although tooth brushing has been the typical method of plaque control, additional use of plaque control devices are necessary for cleansing interdental areas. Dental floss has been used for a long time as the additional plaque control device and proved to be effective. The newly developed embossed new dental pick is composed of elastic plastic material in form with its tip longer than other toothpick. In addition, as thickness of the tip gradually increases, it can be adapted easily with minimal trauma to interdental gingiva. The embossed tip can remove dental plaque easily, and the opposite end can approach lingual and palatal areas through triple angulation. Therefore, the authors studied the effect of embossed new dental pick and dental floss on periodontally involved 15 patient. The following results were obtained. 1. For embossed new dental pick, probing depth at baseline, 1 week, 4 weeks were $3.6{\pm}0.6mm$, $3.4{\pm}0.5mm$, $3.2{\pm}0.5mm$, respectively, and $4.2{\pm}0.9mm$, $4.1{\pm}0.9mm$, $4.0{\pm}0.9mm$, respectivly for clinical attachment level. 2. In case of embossed new dental pick, bleeding on probing at baseline, 1 week, 4 weeks were $43.0{\pm}4.4%$, $28.5{\pm}5.1%$, $22.2{\pm}5.6%$, respectively, and, at 1 week and 4 weeks, they were significantly different from that of dental floss. 3. Gingival index of toαhpick at baseline, 1 week, 4 weeks were $1.7{\pm}0.5$, $1.0{\pm}0.3$, $0.9{\pm}0.2$, respectively, and, $1.7{\pm}0.5$, $1.1{\pm}0.4$, $1.0{\pm}0.4$, respectively for plaque index, and $3.0{\pm}0.5$, $1.7{\pm}0.5$, $1.4{\pm}0.4$, respectively for proximal plaque index. proximal plaque index at 4 weeks was significantly different from that of dental floss. 4. The result of questionnaire showed that the two types of device were both satisfactory, however, embossed new dental pick had higher preference as well as satisfaction. As a result, embossed new dental pick is thought to be clinically effective for its simplicity and good accessibility.

• Child Health Nursing Research
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• v.7 no.1
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• pp.62-73
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• 2001

The purpose of the study is to identify the differences about knowledge and attitude between the subjects exposed to pc pornography and the control group not exposed to pc pornography. The study was executed from July 12 through July 16. The subjects were 423 middle school boys. The comparison points were their ethical sexual knowledges and sexual attitudes. The collected data was analysed by SPSS WIN(including multiplicand, percentage, χ²-test, revised Fisher and t-test). The results of their study were as follows ; 1. The pc-related characteristics of the subjects. The subjects exposed pc pornography showed 51.8％ rate of exposure to printed pornography. The control group showed the rate of 26.4％. The former group owned their pc(81.5％), however, the latter group showed 66.7％. The former group set their pc sets in their study rooms(66.1％) however, the latter group installed those in their study rooms(73.6％). The former group experienced internet pc communications(62.5％),however, the latter group showed 40.2％. The former group made use of their pc sets in recreation(entertainment) programs(77.0％), however, the latter group showed the rate of 67.8％. The former group showed that their school performance levelled up after their pc manipulation(80.0％), however, the latter group showed the rate of 86.2％. The former group replied that their pc manipulation contributed to their friendship(50.3％), however, the latter group showed the higher rate of 74.7％. The both groups replied that their family dialogs and contacts rather reduced (78.9％ and 78.2％ respectively). The both groups revealed that they reduced the TV watching the rate 76.5％ and 48.3％ respectively. The differences between two groups were surveyed in the level of 95％ significance and the items such as 'contacts to printed pornography, pc possession or none, pc use rate, friendship occasions and the reduced time of TV watching' showed the significant differences. 2. The differences of two groups' sexual knowledges. As to the sexual knowledges, the both groups showed 41.1 and 34.1 points against 100 points respectively. The statistical differences were significant(t=2.72, p=.007). The 5 items among 17 showed the significant differences between two groups. 'The concept of masturbation' was χ²=5.033, p=.025. 'The prejudice to masturbation' showed χ²=9.902, p=.002 'The difference between female and male as to sexual excitement' showed χ²=7.985, p=.005. 'The positiveness of masturbation' showed χ²=10.205, p=.001. 'The differences between two sexes as to sexual impulse and sexual desire' showed χ²=8.463, p=.004. In conclusion, The former group showed the higher knowledges than the latter group. 3. The differences of two groups' sexual attitudes. The 4 items such as 'the curiosity to the other sex'(t=2.22, p=.027), 'the attention to pornography'(t=3.39, p=.001), 'the permission to pre-marriage intercourse'(t=2.15, p=.032) and 'the preference to the female body exposure'(t=2.67, p=.008) showed the differences between two groups as to sexual attitudes.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• Journal of Intelligence and Information Systems
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• v.19 no.4
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• pp.1-10
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• 2013

Personalization aims to provide customized contents to each user by using the user's personal preferences. In this sense, the core parts of personalization are regarded as recommendation technologies, which can recommend the proper contents or products to each user according to his/her preference. Prior studies have proposed novel recommendation technologies because they recognized the importance of recommender systems. Among several recommendation technologies, collaborative filtering (CF) has been actively studied and applied in real-world applications. The CF, however, often suffers sparsity or scalability problems. Prior research also recognized the importance of these two problems and therefore proposed many solutions. Many prior studies, however, suffered from problems, such as requiring additional time and cost for solving the limitations by utilizing additional information from other sources besides the existing user-item matrix. This study proposes a novel implicit rating approach for collaborative filtering in order to mitigate the sparsity problem as well as to enhance the performance of recommender systems. In this study, we propose the methods of reducing the sparsity problem through supplementing the user-item matrix based on the implicit rating approach, which measures the trust level among users via the existing user-item matrix. This study provides the preliminary experimental results for testing the usefulness of the proposed model.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.